Effect of Ascorbic Acid on Iron Release from the Emulsifier Interface and on the Oxidative Flavor Deterioration in Fish Oil Enriched Mayonnaise

1999 ◽  
Vol 47 (12) ◽  
pp. 4917-4926 ◽  
Author(s):  
Charlotte Jacobsen ◽  
Jens Adler-Nissen ◽  
Anne S. Meyer
Keyword(s):  
Ascorbic Acid ◽  
Fish Oil ◽  
Iron Release ◽  
Flavor Deterioration

Ascorbic-acid-mediated iron release from cellular ferritin and its relation to the formation of DNA strand breaks in neuroblastoma cells

1994 ◽  
Vol 120 (7) ◽  
pp. 415-421 ◽  
Author(s):  
Stephan L. Baader ◽  
Gernot Bruchelt ◽  
Thomas C. Carmine ◽  
Holger N. Lode ◽  
Achim G. Rieth ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Neuroblastoma Cells ◽  
Dna Strand Breaks ◽  
Iron Release ◽  
Strand Breaks ◽  
Dna Strand

Fishy flavour in dairy products: III. The volatile compounds associated with fishy flavour in washed cream

1960 ◽  
Vol 27 (3) ◽  
pp. 373-380 ◽  
Author(s):  
D. A. Forss ◽  
E. A. Dunstone ◽  
W. Stark
Keyword(s):  
Ascorbic Acid ◽  
Fish Oil ◽  
Volatile Compounds ◽  
Carbonyl Compound ◽  
Chromatographic Separation ◽  
Carbonyl Compounds ◽  
Dairy Products ◽  
Silicone Oil ◽  
Drying Oil ◽  
Gas Chromatographic Separation

SummaryWhen washed cream was treated with copper and ascorbic acid and held at 2°C for 1–5 days a strong metallic, fish-oil flavour developed. Compounds responsible for the flavour were isolated and identified. Gas chromatographic separation of a flavour concentrate on a silicone oil column gave six characteristic flavour fractions which, in order of elution, were described as painty or drying oil, oily, mushroom, metallic, tallowy and cucumber. The flavours of all fractions were predominantly caused by carbonyl compounds and the oily and metallic fractions were the main contributors to the typical fish-oil flavour. The following compounds were characterized: n-pentanal and pent-2-enal in the painty fraction; n-hexanal, n-heptanal and hex-2-enal in the oily fraction; hept-2-enal and a carbonyl compound with a mushroom odour in the mushroom fraction; a carbonyl compound with a metallic odour in the metallic fraction; n-octanal, n-nonanal, oct-2-enal and hepta-2,4-dienal in the tallowy fraction; and non-2-enal in the cucumber fraction.

Comparative Study of Ascorbic Acid Levels in Gastric Secretion, Blood, Urine and Saliva

1951 ◽  
Vol 18 (2) ◽  
pp. 224-229 ◽  
Author(s):  
Joseph T. Freeman ◽  
Roberta Hafkesbring
Keyword(s):  
Ascorbic Acid ◽  
Gastric Secretion ◽  
Comparative Study

Fish Oil Added to Statin Boosts Coronary Benefits

2006 ◽  
Vol 39 (1) ◽  
pp. 34
Author(s):  
BRUCE JANCIN
Keyword(s):  
Fish Oil
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